Cacau is a Mayan word referring to the plant that bears the cocoa bean. Somewhere along the chocolate evolutionary road, the word cacau became cocoa.

Both Mayan and Aztec cultures highly prized the cocoa bean and made both hot and cold beverages from it.

It was the Aztecs, however, who used the term Xocoatl in reference to the bean and the beverage made from it. Eventually, Xocoatl became the word chocolate.

European influence

Xocoatl eventually made its way to Spain, where the chocolate beverage was refined with vanilla, cinnamon and sugar.

Before that, Xocoatl, actually meaning "bitter water," was served unsweetened, mixed until frothy with water, chili powder and often cornmeal.

My dad has always said that worry is a wasted emotion. And, you know, he's totally right.

Things will go how they go, whether you bite your nails to the bone or work yourself into an anxiety-ridden panic. Rather than rushing to assemble my disaster pack, digging a subterranean bunker or having a hairy freak-out leading up to the supposed end of the world, I decided to just kick back by the fire with a different remnant of Mayan culture -- hot chocolate!

And now that we're still here to endure the dropping temperature, here's the skinny on where you can find some of the best chocolate therapy in downtown Boulder:

When it comes to selection, you can't beat Ozo Coffee Roasters for its sheer number of hot chocolate options. They can make any of their 20 specialty mochas without espresso to provide you with pure unadulterated hot chocolate-sipping experiences.

Hot chocolate isn't just poured at Ozo Coffee Roasters -- it seems to come out as a piece of exotic art.
(Mark Leffingwell/Daily Camera)

Try the Lumberjack. Blended with the milk, non-dairy milk or cream of your choice, they add Peruvian dark chocolate, maple syrup and vanilla to this cup of joy.

Sample The Stargazer. Made with star anise, caramel and maple, this slightly exotic version might pique your interest, as it did mine.

Tempt your theobromine- hungry taste buds with your choice of Colombian or Peruvian single-origin chocolate, melted into milk and enhanced with extracts, sweeteners, spices or even fruit syrups. If white chocolate is more your style, they have that, too.

In homage to the Mayans, (even though I can't say the word out loud without being reminded of an episode of "Portlandia"), I ordered the hot cacao.

Made with steamed half-and-half and coconut sugar, the hot cacao is most definitely not your kid's cup of Swiss Miss. Since cacao isn't subjected to a heating process like cocoa is, it retains a nuttier flavor. While pouring it latte style into the ceramic bowl, the barista streams a bold brown heart design into the center. The hearty and earthy flavor of the cacao teased my tongue with slightly tannic notes and fleeting nuances of berry. The barista prepares the hot cacao with a minimal amount of sugar so the sweetness doesn't combat the natural flavors in the cacao. You can always add more sugar to taste.

Well, this single-sourced cocoa comes directly from Ghana. Once it hits the store, it's reconstituted into a syrup with the addition of water and vigorous mixing. This cocoa syrup is the main flavoring component in the Goat's hot chocolate. Topped with whipped cream and a shake of cocoa, this cup is well-suited for kids who are looking for something similar to the standard staple or adults with simple tastes.

Laughing Goat uses whole milk by default, so ask for it to be made with half-and-half for a full-bodied, self-indulgent treat.

Leave it to Boxcar to use 70 percent dark Valrhona chocolate as the basis for their hot chocolate.

Valrhona, steamed whole milk, turbinado sugar and love are the only things that go into this pure chocolate experience. When you're using quality chocolate, you don't need little things like marshmallows and whipped cream to get in the way.

Steamy and whipped into a frothy cloud of lightness, this subtly sweet blend would be well-suited as the perfect pool in which to bathe biscotti.

Someone at Snooze knows the secret that bakers have been using for ages: The best way to add depth to chocolate in almost any recipe is by adding real vanilla extract and sometimes a hint of cinnamon. While they don't use expensive, organic or single-sourced chocolate at Snooze, they do use organic Morning Fresh Farms whole milk as the basis for their stellar sipper. This really makes a difference. Good ol' Hershey's syrup choco-lifies this oversized treat that comes crowned with whipped cream and christened with a dusting of cocoa powder.

I've never been a huge fan of Starbucks coffee, and I prefer to patronize local businesses. But, nonetheless, I've found myself inside a Starbucks on a few occasions.

If this should happen to you this holiday season and you're jonesin' for an uber-sweet chocolate treat, don't waffle too long about ordering the salted caramel hot chocolate -- it's darn yummy. OK, I said it.

While not a traditionally delicious chocolate experience, the salt and the caramel sauce are a good complement to otherwise basic hot chocolate. Make no mistake: A salted caramel hot chocolate at Starbucks is a high-octane sugar rush and not quite apples to apples with the other options on this page.

Go for the whipped cream, you've already gone crazy with the sugar, you might as well enjoy channeling your inner-child while getting a dab of it on your nose.

If free fudge samples aren't enough of an enticement to get you into Piece, Love & Chocolate, the chocoholic's fantasy store located at the west end of Pearl Street, then you should know that PL&C also makes the finest hot chocolate around.

They offer three styles of steaming chocolate elixir -- traditional hot chocolate, thick sipping chocolate and a chocolate shot. With such a full docket of delight, it's difficult to keep the options straight, so here's a primer for you.

Traditional Hot Cocoa: Made with fine dutch cocoa powder and milk, PL&C's hot cocoa is offered with the following accoutrements -- freshly fluffed chocolate whipped cream or your choice of three different homemade marshmallow varieties. Peppermint, chocolate or salted caramel marshmallows are made in-house in the pastry kitchen. They're also available for purchase by the pack. My favorite, the red-and-white variegated peppermint taste like airy candy cane cloud pillows, but the chocolate and salted caramel are nothing to sneeze at.

Sipping Chocolate: Higher on the decadence scale is Piece Love & Chocolate's sipping chocolate. A warm blend of cream and milk is steeped with nutmeg and vanilla, and your choice of white or dark chocolate is then melted in. I opted for the half-and-half sipping chocolate, 50 percent white chocolate, 50 percent dark,100 percent wicked. Thick enough to coat your spoon and your belly, this concoction goes beyond basic hot cocoa. Think of it as a molten chocolate custard. You can choose to add a dash of cinnamon to amp up the warmth, peppermint to cool things down or, for an intriquing combo, orange, anise, house roasted chili or even lavender.

Chocolate Shot: For true chocolate addicts who don't want anything to interfere with the flavor or consistency of pure molten chocolate, Piece, Love & Chocolate offers a 4-ounce chocolate shot, which is basically liquified ganache with just enough hot water added to melt it down. It's the literal translation of hot chocolate.

So, now that we've survived the end of the world, find and enjoy the kind of hot chocolate that makes you smile, then raise a mug to the Mayans.

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